Meatza Recipe For Grain-Free Pizza

Introducing Meatza — perhaps my most favorite take on a grain-free pizza yet. This recipe comes courtesy of Cara Faus, of Health, Home, & Happiness. Cara included it in this month’s Grain-Free Meal Plan. If you’re looking for grain-free, kid-approved meals that will please your spouse without breaking your budget, be sure to check out Cara’s Grain-Free Meal Plan. Thanks, Cara, for the Meatza recipe!

What exactly is Meatza? Well, use your imagination and you just might figure it out! A “meatza” is a grain-free pizza with a meaty crust. Because let’s face it: what we really, really, love about pizza is the well-seasoned sauce, the savory vegetables, and the salty, fatty meats. A meatza is a convenient and downright tasty way to get all your favorites, but without the hassle of refined flours, yeasty doughs, or anything even almost resembling gluten.

Meatza Recipe: The How-To

1) Preheat oven to 400F. Mix ground beef, pepper, salt, seasoning, and garlic. On a cookie sheet or in a large glass dish pat meat into a ‘pizza crust’.

2) Top with tomato sauce and vegetables, then top with cheese.

3) Bake at 400 degrees for 30 minutes or until the meat is cooked through and cheese is melted. Allow to cool for 5 minutes then slice into wedges or squares.

4) ENJOY! (And perhaps best of all: Save the leftovers for lunch the next day. YUM.)

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About the Author

Kristen Michaelis is a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. While she adores hats & happy skirts, nothing inspires her quite like geeking out over nutrition & sustainable agriculture. Nutrition educator & author of the go-to book on nutrition for fertility, she's also a rebel with a cause who enjoys playing in the rain, a good bottle of Caol Isla scotch, curling up with a page-turning book, sunbathing on her hammock, and parenting her three children as they grow into young adults.

Yup, love meatza! The sauce, cheese, and toppings give it that pizza flavor, though purists will miss the crunch that a good pizza crust has. I still eat meatza with a knife and fork, though some do eat it with their hands.

I’m in Asheville, too and there’s lots of cheaper places to buy good grass-fed meats! Hominy Valley farms is one, it’s around $5.50/lb. I’m making this using part ground beef, part beef heart (from Earthfare, $3-ish/lb). I also found some ground beef, grass-fed at Amazing Savings for $4.99/lb.

It gets as high at $7.79/lb in stores here. Not able to get it direct year round here….. and even so, you usually have to buy a portion, which also isn’t always possible. When we make it, we firgure a pound per person.

Holly Garrett Chitwood — we get our meat from Capes Sausage Company in Covington. It’s $2.99 for ground beef, and they also have waiting lists for cows (1/4, 1/2, etc). We’ve been using them for about a year now…much cheaper AND better than the prices at Publix and Kroger. We don’t have Whole Foods or Trader Joe’s down in Middle Georgia. 🙁

LOL, great description! I make this all the time, along with Pizza Stew in the crockpot! I have 3 kids, including a teen and an about-to-be teen and a little straggler, and they just chow down on this stuff! The oldest is a starter on a competitive football team, and this really fuels him! Along with kombucha.

Every other recipe I’ve seen for Meatza always bakes the meat crust first and that is the way I started making it. I think the reason is that the crust shrinks a lot and there is a considerable about of “stuff” that cooks out and pools on top of the meat. It is then recommended to scrap that off before adding the toppings and then put it back in the oven. I certainly would rather just do it all in one step and I do think I tried that once and it didn’t turn out right. Have you had no trouble with extra stuff cooking out of the crust that you don’t want?

I also have made Meatza in individual “personal” pans since everyone in my family likes to do their own toppings. Just another option.

You’re right that the meat crust “shrinks” — kinda the same way a hamburger patty does. I just cook it in a jelly roll pan instead of a pizza pie pan. It’s deep enough to catch any pooling liquids that cook out of the “crust.”

I made it today and it juiced out all over the place. I must have used too much sauce. I probably would cook the meat crust first next time, drain any liquid, then add toppings and broil it. Sure tastes good! But mine looks more like a soup.

I haven’t tried this yet, but I will. 🙂 I think I would decrease the amount of GFB though. If you’re eating Paleo or Gluten-free diet, you MUST MUST MUST try CHEBE breadstick and pizza crust mix. It’s made w/ cassava flour (tapioca) and it comes out chewy, crunchy, and toothsome…just like REAL pizza with few calories. I omitted the cheese called for in the “dough”…but it was amazing. I would brush the crust w/ ghee and garlic to add some more flavor and to make it brown more. MEATZA is next. Can’t wait. I’ll come back and let you know how it turned out. 🙂

That’s one expensive pizza. Living in rural northern new mexico the cheapest grass fed ground meat is $7/lb. From the Farmer’s market we’re looking at around $5/lb. My life would be completely and wholly different if I could get clean meat for $3/lb. You can’t even buy goat meat for that in the NM/TX area.

With all those ingredients this would make a $40-$50 meal around here. It looks lovely, but who can afford that? It seems wasteful.

This was more like a huge hamburger with pizza toppings. I used our really big baking dish (maybe 10x 15?) and the meat was still around 2″ thick – too much for 1 meal – so lots of yummy leftovers this week! I did like how easy it was to prepare. Next time I’ll only use 1-2 lbs of meat. I used 1/2 ground beef and 1/2 ground beef heart, plus a couple pureed chicken livers for good measure 😉

Here in beautiful California (central coast/bay area)…. the “step 4” “pasture centered” ground beef (not sure how much I trust this, but can’t afford other options) at Whole Foods every once in a while goes on sale for $5.50-$6 a pound – otherwise all grass fed ground beef is $8-9 a pound. Most the time I get cheap steaks and roasts for less – $6-7. So I haven’t gotten to make a Meatza yet, but it is SO on my must-make list!!!!!!